The details of our current Brasserie Menu are listed below. Or you can download a PDF here.
Ground Floor: Open for lunch and dinner Tuesday – Saturday (Closed Sunday and Monday)
Spring 2013 |
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Bread & Nibbles |
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| Olive ciabatta served with extra virgin olive oil and balsamic vinegar dip (per person) | 1.50 | |
| Bowl of mixed olives marinated in spiced brine | 3.50 | |
Starters |
Small | Large |
| Scotch Egg – Southdown Farm scotch egg with curried mayonnaise | 7.00 | |
| Soup - Wild garlic and potato cream | 7.00 | |
| Mussels - Classic moules mariniere served with crusty bread | 7.50 | 11.00 |
| Asparagus - Salad of Evesham Vale asparagus with fried Southdown Farm bantam egg | 7.75 | |
| Crab - Paignton crab cake with lovage tartare sauce | 8.00 | |
| Scallops - Roasted scallops from the Lady Kate, celeriac puree and garlic caper jus | 9.00 | |
| Vegetables - Southdown Farm spring vegetable salad with Vulscombe goat’s cheese | 7.50 | |
Main Courses |
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| Fillet – Fillet of pure bred South Devon beef with roasted onion, field mushroom and tomato, skinny fries | 25.00 | |
| Duck - Breast of duck with spring cabbage, white onion puree and a soy and honey glaze | 19.75 | |
| Onion Tart – Tartlet of slow roasted onion and lemon thyme with crispy egg and broccoli puree | 16.50 | |
| Chicken – Breast of free range chicken with broad beans, bacon and lettuce cream with marjoram | 17.50 | |
| Short Rib – 72 hour braised short rib of beef with truffled pomme puree and duck fat confit carrot | 19.00 | |
| Haddock – Poached and glazed smoked haddock with truffled maccaroni cheese and spinach | 17.50 | |
| Pollock - Roasted pollock, white wine sauce, chick peas, olive, purple sprouting broccoli and wild garlic | 17.75 | |
| Hake - Loin of hake with a Jerusalem artichoke and mussel cream and spiced chorizo sausage | 18.25 | |
Side Dishes |
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| Skinny fries | 3.00 | |
| Truffled mash potato | 3.00 | |
| Fine beans, peas and broad beans | 3.00 | |
| Char grilled purple sprouting broccoli | 3.00 | |
| Mixed leaf and herb salad | 3.00 | |
| Wild garlic, spinach and capers | 3.00 | |
Desserts |
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| Panna Cotta - Chamomile panna cotta with candied orange and sugared pistachios | 6.50 | |
| Cheese – Selection of the Westcountry’s finest artisan cheeses | 7.50 | |
| Ice Creams – Selection of home made ice creams and sorbets | 6.00 | |
| Creme Brulee – Vanilla creme brulee with blackcurrant sorbet | 6.25 | |
| Apple Crumble - Apple and sultana crumble with vanilla ice cream | 7.00 | |
| Chocolate – Chocolate and ollive oil truffle with vanilla shortbread and milk ice cream | 7.25 | |
Lunchtime Set Menu |
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| Southdown Farm spring vegetable salad with Vulscombe goat’s cheese | ||
| or | ||
| Salad of Evesham Vale asparagus with fried Southdown Farm bantam egg | ||
| • • • | ||
| Breast of free range chicken with broad beans, bacon and lettuce cream with marjoram | ||
| or | ||
| Roasted pollock, white wine sauce, chick peas, olives, purple sprouting broccoli and wild garlic | ||
| • • • | ||
| Chamomile panna cotta with candied orange and sugared pistachios | ||
| or | ||
| Selection of the Westcountry’s finest artisan cheeses | ||
| 2 courses £16.95 3 courses £19.95 | ||
A discretionary 10% service charge will be added to the total bill.
All service charge and gratuities are wholly distributed to our staff whether left as cash or on a credit card.
The Elephant kitchen uses nuts on a regular basis and due to this fact we cannot guarantee items to be nut free. If you have any allergies or special dietary requirements please inform the waiting staff.
All prices include VAT at the current rate and are subject to change.
